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Small vegetable galettes with fresh stone beetroot

Appetizers
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Small vegetable galettes with fresh stone beetroot

White, freshly ground pepper
Cut chives or dill
Salt
1small cupCrème fraiche 38%
1dlCream 13%
100gPeeled, coarsely grated carrot
125gWashed, coarsely grated courgette
2smallOr 1 large egg
2Peeled, finely chopped shallots (or 1 large)
200gFresh lumpfish ROE
50gWheat flour

Instructions for Small vegetable galettes with fresh stone beetroot

To prepare the Small vegetable galettes with fresh stone beetroot recipe, please follow these instructions:

Mix the cracked raw vegetables in a bowl. Whip the eggs with cream, flour, salt and pepper and mix the vegetables in the dough.

Bag 12 small pancakes of dough. Use a large forehead so you can bake 4 at a time. Bake them on both sides until they are crisp and golden. Keep them warm in the oven on an ovenproof dish.

Whip the bites with a whipping. The obstacles gradually accumulate whipping and can easily be removed. Repeat the rowing process in cold water. Pour the rope into a wire sieve for draining. Season with salt and cool it for serving.

Server pour pancakes on a plate. Add a large portion of bacon and creme fraiche next to and decorate with garlic or dill.

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